A quick, cozy chicken and sweet corn soup ready in minutes.

Scale

1 tbsp butter

1 small onion, diced

2 garlic cloves, minced

3 cups cooked shredded chicken

1 (15 oz) can sweet corn, drained

4 cups chicken broth

1 cup milk

2 tbsp cornstarch mixed with 2 tbsp water

1/2 tsp salt

1/2 tsp black pepper

1/4 tsp paprika

2 green onions, sliced (for garnish)

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1. Melt the butter in a medium pot over medium heat, then add the onion and cook until softened.

2. Stir in the garlic and cook 30 seconds until fragrant.

3. Add the shredded chicken, sweet corn, chicken broth, milk, salt, pepper, and paprika; bring to a gentle simmer.

4. Stir in the cornstarch slurry and cook 3-4 minutes, stirring, until the soup slightly thickens.

5. Taste and adjust seasoning, then ladle into bowls and garnish with green onions.

Blend 1 cup of the soup for extra creaminess.